AuthorBiteSizedCrispy, golden, and bursting with bold flavors, Pancit Palabok Gimmari is a fusion masterpiece that brings together the best of Filipino and Korean street food in one delicious bite. At its heart are Gimmari-style seaweed rolls, filled with sotanghon (glass noodles) infused with the rich umami of soy sauce, sesame oil, smoky tinapa flakes, and fresh green onions, then wrapped tightly in nori sheets for a satisfying crunch. These rolls are dipped in a light batter of flour, cornstarch, and cold water, ensuring an airy yet crispy coating when fried to a perfect golden brown. But the real game-changer? The luscious Palabok sauce that takes this dish to the next level! Made with fragrant annatto oil, garlic, and onions, the sauce develops depth with savory ground pork, fish sauce, and a shrimp cube, creating a rich, seafood-infused base. A touch of cornstarch slurry thickens the sauce into a velvety, flavorful dip, coating every crispy bite with that signature palabok goodness. Seasoned with just the right amount of pepper, this sauce delivers a perfect balance of smoky, briny, and umami flavors, elevating the gimmari from simple crispy rolls to an unforgettable indulgence. The contrast of crunchy seaweed rolls against the silky-smooth, savory sauce makes every bite a delightful textural experience, reminiscent of the comforting flavors of traditional Pancit Palabok but in a fun, snackable form. Whether enjoyed as an appetizer, a merienda treat, or a creative pulutan for your next gathering, Pancit Palabok Gimmari is a true flavor bomb—crispy, creamy, and absolutely addictive. One bite, one dip, and you’ll keep coming back for more!
Cook the noodles in boiling water then drain and cut into shorter lengths.
Mix the cooked noodles with soy sauce, sesame oil, tinapa flakes, and chopped spring onions.
Lay a seaweed sheet on a flat surface, place a portion of the noodle mixture at one end Roll tightly and seal with water. Repeat with the remaining sheets.
Cut the rolls in the bitesized pieces. Set aside.
Mix flour, cornstarch, cold water, and egg in a bowl until it becomes smooth. Dip each roll in the batter.
Heat oil in a pan to medium-high heat and fry the batter-coated rolls until crispy and golden brown. Drain on paper towels. Serve with palabok sauce.
Heat the annatto oil in a pan over high heat. Saute the onions and garlic until fragrant. Add ground pork and cook until browned. Season with fish sauce and cook for a minute.
Add the shrimp cube and pour in the water. Let it simmer for 3 minutes. Add in the cornstarch slurry then stir into the sauce to thicken.
Serve the sauce on the side of gimmari.
Ingredients
Directions
Cook the noodles in boiling water then drain and cut into shorter lengths.
Mix the cooked noodles with soy sauce, sesame oil, tinapa flakes, and chopped spring onions.
Lay a seaweed sheet on a flat surface, place a portion of the noodle mixture at one end Roll tightly and seal with water. Repeat with the remaining sheets.
Cut the rolls in the bitesized pieces. Set aside.
Mix flour, cornstarch, cold water, and egg in a bowl until it becomes smooth. Dip each roll in the batter.
Heat oil in a pan to medium-high heat and fry the batter-coated rolls until crispy and golden brown. Drain on paper towels. Serve with palabok sauce.
Heat the annatto oil in a pan over high heat. Saute the onions and garlic until fragrant. Add ground pork and cook until browned. Season with fish sauce and cook for a minute.
Add the shrimp cube and pour in the water. Let it simmer for 3 minutes. Add in the cornstarch slurry then stir into the sauce to thicken.
Serve the sauce on the side of gimmari.
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